Idlis are steamed in jackfruit leaves during any special occasion during festivals in Konkani homes in udupi, mangalore and coastel regions of karnataka. These idlies made in jackfruit leaves are called khotto, hittu in Konkani and khotte kadubu in Kannada. Steaming in jackfruit leaves gives these idlis the flovour and aroma of the jackfruit leaves and the taste is unmatched with the regular idli. It can also be steamed in mini leaf baskets woven out of 4 jackfruit leaves strategically placed
and pinned together with toothpick. They are served with a coconut chutney or sambhar.
1 cup Urad dal
2 cups of idli rice
Salt to taste
Few jackfruit leaves
Toothpicks/coconut leaves petioles to secure the ends of jackfruit leaves while making cones
Wash and soak rice and urad dal in water separately for 3 to 4 hours
Drain and grind the urad dal with little water to a smooth paste
Grind rice into a smooth paste .Mix urad dal and rice paste and keep the batter to ferment for eight hours in a warm place. we need a a semi thick batter.
After fermentation add salt and mix well
Wash the jackfruit leaves and wipe them dry. fold each leaf in the shape of a cone and secure the ends with the help of tooth picks
Pour the idli batter into each cone and place each cone in a steel glass
Boil water in a steamer and place all the steel glasses with cone into it
Cover the steamer and steam the idlis for 10 to 20 minutes. Once the idlis are steamed, remove the cones from glass and cool it for a few minutes
Peel the leaves and serve cone idlis with chutney/sambhar, It can also be sreved with lots of coconut oil on the top and with a spicy pickle